There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

Place the chicken in a shallow dish. Whisk together lemon zest and juice, and olive oil, season, if you want, then pour over the chicken. Cover and leave to marinate for 10 mins in the fridge.

Meanwhile, put the couscous in a bowl and pour over the hot stock. Leave until the stock is absorbed, about 10 mins. Fluff up with a fork, cool for a few mins. Fold in the tomatoes, nuts and half the mint, then season to taste. Drain the lemony marinade from the chicken and mix two-thirds of it in with the couscous.

Pile the chicken on top of the couscous, drizzle over the remaining juices and top with the rest of the mint.

Comments (13)

Delicious meal, flling but light! I cooked it while on holiday and we ate it outside on a warm summer's night. I used Ainsley Harriott cous cous with lemon and coriander so I didn't add extra lemon to the cous cous. Tasted great.

I made this last night. I changed the ingredients a little bit though, adding onion, garlic a pinch of chilli flakes and some grated ginger. I also toasted some cashews as we didn't have any almonds or pine nuts at home.The dish was phenomenal. It was incredibly quick and filling. I only made a small portion from the leftovers of a chicken roast the day before and i was stuffed afterward. The flavours and textures were pleasing. I'll certainly be making it again and I would definately recommend it to anyone with some leftover chicken and couscous.

I did this on a Monday so used left over chicken from Sunday roast shredded. It was really easy and tastes great, filling too. I thought it was even better the next day for packed lunch. I also added some sliced spring onions and quite a bit of pepper to take the tang off the lemon which seemed to work. I probably only used around 10 leaves after reading the previous comment which was plenty and cut the mint up very finely. I may try with coriander instead of mint next time.

This is very nice, although I would hold out on the mint leaves a bit. It's a very strong flavour and when you get a full leaf in your mouth it overpowers the lemon. I shredded up just a few leaves and mixed them into the couscous and sprinkled a tiny bit on top.

Made this with salmon instead of chicken - I just dry fried it in advance. I also warmed everything through in the pan with the couscous for about tem ninutes as I wanted a warm dish and the tomatoes were lovely and juicy this way. I agree a little too much lemon even for me and one of my teenagers didnt enjoy it because of this, will make it again and try orange as this goes well with salmon.

I modified the recipe for 1 person, and its really tastes great. It didnt take very long to prepare, and the lemon, olive oil, mint and tomatoes go very nicely together.I will definitely cook again next week.

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